This drink is one of the oldest in Mexico, dating back millenia. Initially a bitter concoction, it's evolved and become sweet and spiced.



  • 3 ounces semisweet chocolate, cut up

  • 1 tablespoon sugar

  • ½ – 1 teaspoon ground cinnamon

  • 4 cups milk

  • ½ teaspoon vanilla

  • Few drops almond extract

  • Whipped cream (optional)

  • Ground cinnamon (optional)


  • In a blender or food processor combine chocolate, sugar, and the 1/2 to 1 teaspoon cinnamon. Cover and blend or process until finely ground.

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  • In a large saucepan combine ground chocolate mixture and milk. Cook and stir over low heat about 10 minutes or until chocolate melts. Remove saucepan from heat; stir in vanilla and almond extract.

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  • Beat with a rotary beater or Mexican molinillo (wooden beater) until very frothy. Serve in mugs. If desired, top with whipped cream. If desired, sprinkle with additional ground cinnamon.

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Nutrition Facts

236 calories, 11 g fat (7 g saturated fat, 18 mg cholesterol, 123 mg sodium, 28 g carbohydrates, 1 g fiber, 10 g protein.